Archive | August, 2017

Fish Chowder

25 Aug

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This has to be the the most delicious meal ever.

Now that I am old I love soup so I make it a lot.

I wait for the cod or haddock to go on sale, make a big pot and freeze the leftovers.

2 pounds of cod cut into 1/2 inch to one inch pieces.

One small package of diced pancetta or 4 slices of bacon.

I prefer the pancetta.

One tablespoon butter

One diced large onion

One to two stalks of diced celery with the top greens

48 ounces of good chicken broth

16 ounces half and half

One cup of whole milk

6 potatoes, cut into 1/2 inch cubes and cooked in salted water. If the skin on the potato is thin I usually keep it on.

One cup of instant mashed potato flakes

Two big handfuls of fresh baby spinach

One teaspoon ground black pepper

2  chicken bouillon cubes, crushed

Boil the potatoes in the salted water, drain and set aside.

Heat the one tablespoon of oil and add the pancetta.

Cook till you have a nice brown color.

Take out of the pan and set aside.

Add the tablespoon of butter, celery and onion in the same pot.

Cook till everything is soft but not brown.

Add the broth, drained potatoes and pancetta and bring to a slow boil.

Lower the heat and add the cod and let it cook for five minutes.

Add the milk and 1/2 and 1/2.

Cook till everything is hot.

Add the bouillon and pepper then the potato flakes.

Stir gently to mix the flakes into the soup.

It will thicken the soup right away.

Taste to adjust your salt but with the bouillon cubes you probably will not need any more salt.

Put the spinach into the chowder just before you are serving it.

I cant believe what a big bowl I ate.

Garnish with shrimp, popcorn or croutons.

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Nicks Peppers and Tomatoes

23 Aug

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My Dad was a great cook.

He used to dice everything by hand now I use the food processor.

This is an Italian relish, salsa or sauce. Take your pick.

Ten cloves garlic.

One teaspoon salt

Five red peppers and five green peppers

Two to three jalapeño depending on how spicy you like it.

I usually use two and it just has a kick but my kids like it hotter.

Two small cans of tomato sauce

One level teaspoon garlic powder

1/2 teaspoon salt

Six tablespoons olive oil

Heat the oil in a large frying pan.

Take out your food processor

First process the garlic and salt

Wash and dry all the peppers.

Remove the stem. white pith and all the seeds and cut the pepper into chunks.

Put about three peppers in the processor at a time and process till diced.

Pour into the hot oil and keep the heat to medium.

Repeat with the remaining peppers.

I use the entire jalapeño except for the stem because the seeds have a lot of heat

Let all the peppers cook for about ten minutes till they soften up.

Add the tomato sauce, garlic powder and salt.

Let this all simmer till the tomato sauce starts to thicken.

You must stir often.

Adjust your salt.

Serve it with crackers as a salsa, mix it with your eggs and cheese or serve it with fish or meat.

I use it as my cheat snack with low calorie crackers.

This freezes great.

Ricotta and Pesto Naan

22 Aug

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So you know how I am always saying waste nothing?

This is a great example.

I bought a package of Naan and realized I didn’t use it.

I also had about a cup and a  half of ricotta cheese in the refrigerator.

Magic.

Such a surprising lunch.

Take the Naan out of the package.

Mix 1 1/2 cups of ricotta cheese with 1/2 cup pesto

Spread the cheese mixture on the Naan.

Cover with a good handful of shredded mozzarella cheese.

Bake in a 400 degree oven till the cheese is melted. About five minutes.

Top with a handful of arugula tossed in some lemon juice, olive oil and salt.

Garnish with olives.

You would easily pay ten dollars in a restaurant for this.

 

Betty Crocker Blue Raspberry cupcakes

10 Aug

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I had a Betty Crocker blue raspberry cake mix that I thought my grandchildren would like because it was blue. But, I couldn’t use it because it contained milk.

So I had to make it into an adult snack.

Make the mix according to the box directions except DO NOT USE THE WATER.

Instead I used a container of berry yogurt that was almost expired.

Mix 2 tablespoons of flour with 2 cups of mixed berries.

I used a lot of blueberries, some blackberries and just a few raspberries.

After the batter is mixed fold in the berries.

Line a jumbo muffin pan with oversize paper liners and put two full tablespoon into each cup.

Do not use more than that .

If you want to make 12 cakes use a little less in each cup.

Bake at 350 degrees for about 30 minutes.

Start checking after 28 minutes.

My first batch took 33 minutes and my second batch took 30 minutes.

Cool.

I just put more berries on the top instead of frosting.

This is a pretty good portioned snack instead of a big cake.

Chocolate Caramel Cookies

8 Aug

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Sometimes it doesn’t pay to bake from scratch.

This is one of those times.

Go to your nearest Stop and Shop and buy as many packages of the cookie mix as you can.

It is in the refrigerator section.

Follow and directions and hope you have enough for the next day.

Thank you Stop and Shop and please don’t discontinue these.

Pesto Pasta and Peas

7 Aug

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This is the time to harvest your basil.

What a treat.

I love pesto and I don’t even measure anymore when I make it but this is a good approximation.

4 cups washed basil you can even use the tender stems

4 cups Italian parsley use the tender stems too

2 cups baby arugula

8 to10 cloves garlic depending on their size

1/2 teaspoon salt

1/2 cup canola oil

3/4 cup good olive oil

1 cup parmesan cheese

3/4 teaspoon black pepper

Juice of one small lemon or 1/2 large lemon

This takes two minutes in the food processor.

Put the garlic and salt in the processor bowl and process till it is almost smooth

Add the basil, arugula, lemon juice and parsley

Process three or four spins

Add all the oil and process till it is incorporated.

Maybe six to eight spins

Add the cheese and pepper

Taste to see if you need more salt.

Process just so the cheese is blended.

This makes about 30 ounces maybe more.

Cook two pounds of pasta.

Use whatever shape you have.

1 1/2 to 2 cups frozen peas. Cook in the microwave till they are hot.

Take 1 1/2 cups of the pesto and mix it with the cooked pasta

Add the peas

Spoon extra pesto on top

Serve with extra cheese.

Use the zest of the lemon for garnish.

This is worth breaking my carb free diet.

 

 

Buffalo Chicken Patty

2 Aug

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Who ever thought I would be eating ground chicken???

I bought a package to use in a Chinese food recipe but didn’t feel like having it.

Buffalo anything is always a go to meal so I started to experiment.

One package of ground chicken

One chopped onion sautéed in two tablespoons butter with two cloves of chopped garlic

1 cup cooked drained spinach seasoned with salt and pepper

One egg

1/2 cup seasoned bread crumbs

1/4 cup chopped fresh parsley

1/2 cup Franks buffalo sauce

Mix everything together

Make a ball the size of a baseball and flatter out to make a patty

Place on a greased baking sheet

Bake at 375 degrees for about 25 minutes or until the meat looks well done

Touch the top and if it is firm to the touch it is done.

Serve with a blue cheese or ranch salad and extra buffalo sauce

They make delicious sliders and are much less expensive then boneless chicken.

I also crumbled blue cheese on top.